Authentic German Potato Salad

This vegetarian filling is made with tofu, cremini mushrooms, and water chestnuts, then it gets dressed with hoisin, soy sauce, rice vinegar, and sesame rather than opt for takeout, make a loaded veggie pizza like this caramelized mushroom version at the beginning of the week.

Recipe Summary Authentic German Potato Salad

This is my mother's recipe. Everyone, German or not, loves it. It is easy to double the recipe as well. I often bring it to potlucks, and we also have it at home on special occasions. There are usually no leftovers, but if there are, they don't last long!

Ingredients | Vegetarian Recipes For Lunch

3 cups diced peeled potatoes

4 slices bacon

1 small onion, diced

¼ cup white vinegar

2 tablespoons water

3 tablespoons white sugar

1 teaspoon salt

⅛ teaspoon ground black pepper

1 tablespoon chopped fresh parsley

Directions

Place the potatoes into a pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool.

Place the bacon in a large deep skillet over medium-high heat. Fry until browned and crisp, turning as needed. Remove from the pan and set aside.

Add onion to the bacon grease, and cook over medium heat until browned. Add the vinegar, water, sugar, salt and pepper to the pan. Bring to a boil, then add the potatoes and parsley. Crumble in half of the bacon. Heat through, then transfer to a serving dish. Crumble the remaining bacon over the top, and serve warm.

Info | Vegetarian Recipes For Lunch

prep: 30 mins cook: 20 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Authentic German Potato Salad

Salad, Potato Salad Recipes, No Mayo,